For a 4.5 pound chicken, blend:
- 1/3 cup mayonnaise
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon tamari
- 3 anchovies, rinsed (or 1 teaspoon anchovy paste)
- 5 cloves garlic
- 3 green onions, white parts only
- 1 teaspoon dried thyme
- 1/2 teaspoon granulated onion
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried rosemary
- 30-40 grams kosher salt
Dry the chicken, and apply marinade. Optionally chill overnight in the fridge. Allow to rest at room temperature for 2 hours.
Pre-heat one burner directly under the chicken on max (or two burners on 2/3 max for two chickens).
Cook over direct heat.